1 out of 10 cancers (10%) may be linked to diet and over half of these are caused by eating less than 5 portions of fruit and vegetables a day.

Diets rich in saturated fats, red meat and salt and poor in fiber are associated with increased risk of cancer. The people who eat more of red and processed meats are more likely to develop stomach and bowel cancers .

The way we cook might also increases our cancer risk. Chemicals are released when we cook food at high temperatures which can damage body cells putting them at risk to become cancerous.

Some studies have shown that the calcium in milk reduces the bowel cancer risk while others have linked high intake of dairy proteins with prostate cancer.

Most additives, colors, flavors and sweeteners have not been found to increase the risk of cancers.

Alcohol and pickled food consumption have been shown as independent risk factors for stomach cancers. Alcohol can increase the risk for a number of cancers including that of liver, mouth, bowel, throat, food pipe and breast.

Other Indian foods associated with cancer risk are high rice intake, spicy food, excess chilly consumption, use of soda and consumption of dried salted fish.